Tag Archives: carrots

Quinoa Crunch Salad

24 Apr

I know you are all shocked that I am posting a quinoa recipe, seeing as how every 5th post on this blog seems to be a quinoa dish.  I am nothing if not frugal and practical, and you just can not beat the cost of quinoa and the short cook time.  Plus, it tastes good.

I am also nothing if not way behind on laundry and housekeeping, but that’s for another post.  (while ‘then get off the computer and clean your house woman’ would be good advice, I’m not listening.  {fingers in ear, chanting ‘la la la la’}).

I make this salad a couple of times a month.  It keeps well for 3-4 days in the fridge, although it usually only lasts a couple of days in our (messy) house, since the husband and I both like it.

Quinoa Crunch Salad

A salad with lots of natural crunch and a tangy dressing.  It’s strangely addicting – try to eat only one bit.

Ingredients:

  • 2 cups cooked quinoa
  • 1/3 cup roughly chopped almonds
  • 1/2 cup chopped carrots
  • 1/4 cup sliced green onions
  • 1/4 cup diced parsley
  • 1/4 cup fresh lime juice
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 1/4 cup extra virgin olive oil
  • 1 tsp honey (or other sweetener)
Directions:
1. Cook quinoa according to package directions. Let cool.
2. Combine quinoa – parsley in a large bowl and stir.
3. Mix the dressing ingredients (lime juice – honey) in a small lidded jar and shake well.
4. Pour dressing over salad and mix well.
5.  Let sit in the fridge for a couple of hours for flavors to blend.  Keeps well for 3-4 days.

New to quinoa?  Here’s my Quinoa – Ingredient Spotlight post.

Want more Quinoa recipes?  How about….

Vegan Carrot Raisin Pineapple Salad

12 Apr IMG_6517

It’s hard to do the mom circuit in the Texas suburbs without ending up at Chick Fil A at least once.  The chain is kid friendly, clean and has top-notch customer service.  And play areas (complete with hand sanitizer).  Actually, the husband I had our first meal together (a year and half before we actually started dating) at Chick-Fil-A about 15 years ago, so I’m a little partial to the chain.  Plus I ate many a chicken-biscuits for breakfast in high school before dance team practice.  Breakfast of champions, don’t you know?  {insert sarcasm font}

It’s not remotely a vegetarian restaurant, so I am usually stuck with sides for a meal these days.  I tend to order a side salad and a small carrot-raisin-salad.  And maybe fries if I’m feeling naughty – they do have delicious waffle fries.  The side salad is standard, but the carrot raisin salad is really good.  The carrot juice/dressing liquid that forms at the bottom of the bowl is a nasty bugger potent stain to get out of your clothes if you happen to spill the container (which I do far too often, sometimes my kid’s fault, usually mine), but the salad is refreshing and tasty.

Last week I decided to re-create the carrot raisin salad and, after googling a few versions of the Chick-Fil-A recipe and learning it contained mayo, veganizing it.  It worked!

Vegan Carrot Raisin Pineapple Salad

This salad is sweet, crunchy and refreshing.  It comes together quickly and keeps really well for 3-4 days in the fridge.

 Ingredients:
  • 2 c shredded carrots (the finer the better – I used my food processor)
  • 1/3 c raisins
  • 2 tsp lemon juice
  • 2 Tbsp vegan mayo – I like the soy-free veganaise.  Could also use regular non-vegan mayo
  • 3/4 c diced pineapple
  • 2 Tbsp pineapple juice
  • 1/2 tsp salt

Directions:

1. Add all ingredients and mix until well combined.  Let sit in the fridge for a couple of hours for flavors to meld.

Raw Carrot Avocado Soup

10 Jan

Raw food can be time-consuming to prepare, but it can also be made in 3 minute like this soup from last week.  And, in case my husband is reading (which is highly unlikely), I still love, love, love my VitaMix!

Before:

After:

Raw Carrot Avocado Soup

  • 2 carrots
  • 1/2 – 1 avocado
  • 1 Tbsp coconut oil
  • sprinkle of cayenne (to taste)
  • 1/2 in ginger
  • 1/2-1 c water (as needed to blend)

Add all ingredients and blend to smooth.  Add more water if needed.

 

 

 

 

Pumpkin-esque Pie-esque

9 Dec

Not actually pumpkin and not really pie, but not sure what else to call it?  Read on and see if you have any suggestions…

Pumpkin Pie-Like Dessert (inspired by a recipe in Everyday Raw)
(makes 3-4 mini desserts)

  • 1/4 c cashews, soaked at least 4 hours
  • 1/4 c maple syrup
  • 1/4 c coconut oil
  • 1/4 c + 1 Tbsp carrot juic
  • 1/4 t vanilla
  • 1/8 t salt
  • 1/2 t cinnamon
  • 1/2 t nutmeg
  • Blend all until very smooth and freeze

I put mine atop a really basic ground almonds+honey ‘crust’, but may look to make a more official raw crust next time.

The whole family liked this, as it ends up tasting like a pumpkin pie ice cream cake.  Hey, maybe that should be the name….

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